白鲢鱼肌肉脂肪氧合酶提取条件优化及酶学性质研究

王帮国; 林琳; 余振宇; 李洋; 姜绍通

doi:10.13386/j.issn1002-0306.2017.09.013

白鲢鱼肌肉脂肪氧合酶提取条件优化及酶学性质研究

合肥工业大学农产品加工研究院合肥工业大学食品科学与工程学院安徽省农产品精深加工重点实验室

基金项目:

安徽省重点实验室项目(JZ2014AKSY0401)；

详细信息

作者简介:
王帮国 (1992-) , 男, 硕士, 研究方向:农产品加工, E-mail:wang_bangguo@163.com。;

姜绍通 (1954-) , 男, 硕士, 教授, 研究方向:农产品加工, E-mail:jstxsgj@163.com。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2016-10-07

Optimization of lipoxygenase extraction conditions in silver carp muscle and the study on its enzymatic properties

Institute of Agricultural Processing, School of Food Science and Engineering, Key Laboratory for Agriculture Processing Product of Anhui Province, Hefei University of Technology

摘要

摘要: 本文以白鲢鱼肌肉为原料,通过单因素实验对白鲢鱼肌肉脂肪氧合酶(LOX)提取条件进行优化;用圆二色谱法和荧光光谱法对其贮藏稳定性、热稳定性、最适p H进行研究;探讨磷酸盐缓冲液p H、离子强度、二硫苏糖醇(DTT)和乙二胺四乙酸(EDTA)添加量对白鲢鱼肌肉LOX提取工艺的影响。结果表明,白鲢鱼肌肉LOX适宜提取条件为磷酸盐缓冲液p H7.8、离子强度50 mmol/L、EDTA和DTT添加量均为2 mmol/L,在此条件下提取白鲢鱼肌肉LOX的酶液浓度为(1.98±0.037)mg/m L,活力为(244.44±5.93)U。通过对LOX酶学性质研究可知,白鲢鱼肌肉LOX在常温条件下0~2 d内酶活性较为稳定,最适作用温度为40℃,最适p H为7.8。
- 白鲢鱼 /
- 脂肪氧合酶 /
- 提取条件 /
- 酶学性质
Abstract: The extraction process and enzymatic properties of Lipoxygenase ( LOX) from silver carp muscle were evaluated.The extraction conditions of LOX were optimized by single-factor experiment and the storage stability, thermal stability, optimum p H of LOX were studied by circular dichroism and fluorescence spectroscopy.The effects of p H, ionic strength and the addition of EDTA, DTT on the enzyme activity and concentration of LOX were studied respectively.The results showed that the suitable extraction condition parameters were: p H7.8, ionic strength 50 mmol/L, EDTA 2 mmol/L and DTT 2 mmol/L, the enzyme concentration of LOX was ( 1.98 ± 0.037) mg/m L and the activity was ( 244.44 ± 5.93) U under that condition. Our present work showed that the enzyme activity of LOX was stable within 0² d under room temperature, the optimum p H was 7.8 and the optimum temperature was 40 ℃.
- silver carp /
- lipoxygenase /
- extraction conditions /
- enzymatic properties

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